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Tuesday, August 10, 2010

mexican lasagna..a freezer to oven meal

I love a meal that requires 30 minutes of effort and yields dinner for two nights. By sauteing 2 pounds of beef or turkey rather than one, you can make an extra lasagna to stick in the freezer to serve for dinner on a busy night. This recipe is so easy and so yummy. If you're serving more than five people you may want to bake both pans. It goes fast!!!

You can customize the lasagna however you like. Here is the recipe I use but you could easily add olives, cilantro or jalapenos to the layers. Top with scallions if you are feeling fancy.

Directions

In a large skillet over medium heat, saute the ground beef, onion and garlic until beef is brown. Drain any excess fat. Mix in the green chile peppers, tomatoes with green chile peppers, taco seasoning and taco sauce. Stir mixture thoroughly, reduce heat to low, and let simmer for 10 minutes.

Spray a 9 inch round/2 inch deep casserole dish with cooking spray (I use the disposable foil pans. It makes clean up easy and they are perfect for freezing.). Spread a thin layer of meat mixture on the bottom of both pans.

Spread a layer of refried beans on a tortilla and place it face down on the meat mixture. Add another plain flour tortilla on top of that one. Followed by more meat mixture, then a layer of cheese. Repeat tortilla with beans, plain tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.

Bake uncovered for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Prep Ahead Plan: Take 30 minutes to assemble the lasagnas the night before. Cover one and put it in the fridge for the next day and follow the baking instructions above. Wrap the other pan very well and freeze it. When ready to bake, remove from freezer and bake at 350 degrees for about 40-50 minutes until bubbly and heated through!